LUXURY 2 STEAK & THEAKSTONS OLD PECULIER ALE PIES PS2, Iceland A TRADITIONAL favourite with short crust pastry
filled with diced British beef in an Old Peculier Ale gravy topped with puff pastry and cracked black pepper.
The retro dish had a foamy fluffy meringue topping with the distinct sharp lemon custard filling underneath and a short crust pastry
Sprinkled with icing sugar, with a spicy fruity filling and just the right amount of buttery short crust pastry
, these are best served warm with a drizzle of cream.
Their unmistakable blend of short crust pastry
contains less fat than standard short crust pastry
, also made using a well-guarded, secret technique in baking dating back to the post-War recipe.
(hsbourne.co.uk) INGREDIENTS Short Crust Pastry
: 200g plain flour Pinch salt 100g butter 3 egg yolks Water to bind For the filling: 80g onion, chopped 50ml water 1/2 tsp butter Pinch of salt and white pepper 150g Mr Bourne's XXX Cheese 50g Curd cheese METHOD For the short crust pastry
Also in the range is a Brie and Redcurrant Tart encased in a short crust pastry
. Another tasty addition is the Aromatic Vegetarian Tikka Pie that consists of peppers, aubergines, onions, red lentils and spinach in a tikka sauce enclosed in a golden, flaky puff pastry which has been infused with turmeric and coriander.
"We had to make a short crust pastry
then make spicy pepperoni and cheese," she says.
1 WHAT YOU WILL NEED 4 rashers of smoked bacon cut into cubes; 1 large onion, chopped; 3 tomatoes roughly cut; 150g fresh spinach, 1tsp freshly grated nutmeg, 3 medium eggs, 100g grated mature cheddar cheese, 200ml milk, 1tbsp olive oil, salt and pepper to season, 340g pack ready made short crust pastry
2 TO START Preheat your oven to 200C.
The Nut-Nougat-Cream Tartlets combine light and dark walnut cream on a short crust pastry
CARAMELISED ONION TART Ingredients 4 large onions 5 eggs 300ml milk 200ml double cream 1tsp black onion seeds 25g thyme 2 cloves of garlic Short crust pastry
small squirt of olive oil at this point, then gently fry the onions, they should be sizzling gently.
The long and the short crust pastry
of it is that I am demanding an apology from the editor of this newspaper.
Line a 25cm (about 10 inch) pie dish with the short crust pastry
. Prick the pastry with a fork.